Fresh fruit and cream vol au vents

    My mom has been making these for years. They are foolproof and are to die for. Use whatever fruit you would like such as strawberries, peaches, raspberries, etc. These are a great dessert.


    County Cork, Ireland
    9 people made this

    Ingredients
    Serves: 16 

    • 1 packet small vol au vent cases
    • 200ml double cream
    • 1 tablespoon caster sugar
    • 200g fresh or tinned fruit
    • icing sugar, to dust (optional)

    Method
    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook the vol au vents according to the packet instructions. Leave to cool completely on a wire rack.
    2. Whisk the cream with the caster sugar until soft peaks form.
    3. Remove skin from fruit (if any) and cut into bite-sized pieces.
    4. Cut caps off the vol au vents. Fill each with 2 tablespoons cream and a few pieces of fruit. Top with the pastry cap.
    5. Dust with icing sugar, if desired. Serve.

    Tip

    Make sure your whisk, bowl and cream are really cold so the cream whips properly.

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